Dutch Flan


Flan

This dish goes by a number of different names such as Dutch Babies, Flan and Puff Pancakes. Rather like Indian Paintbrush and a-rose-is-a-rose. They’re delicious no matter the name. Will makes these for breakfast perhaps once week and I love them. Usually he does the flan in a cast iron frying pan but sometimes he does it as muffins like in the photo above.


Flan in a Pan

Super Simple Flan

Ingredients:
1/4 Cup Sugar
1/2 Cup Flour
1/2 Cup Milk
2 Eggs

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Optional:
Nuts such as sliced almonds to sprinkle on just after you pour the liquid into the pan.

Directions:

  • Preheat oven to 425°F with cast iron frying pan in it.
  • Drop eggs into the blender first to prevent flour from sticking around the bottom of the blender.
  • Add the rest of the ingredients to the blender.
  • Blend ingredients.
  • Melt 2 Tbls butter in a sauce pan on stove top and then once oven is pre-heated pour butter into pan and swirl to coat entire bottom just before adding liquid mix. Do it this way rather than melting the butter in the oven heated pan so the butter doesn’t brown too much.
  • Cook for about four minutes to just barley solidify mix.
  • Use broiler to puff and brown, about 3-4 minutes.
  • Since the baking time is very short and different ovens can vary, watch carefully the first time you cook it.

From the Joy of Cooking, refined by Will Jeffries


Flan in a Pan with Almonds

Delicious just as they are or you can sprinkle with cinnamon sugar, spread with jam, honey or what ever tickles your tongue.

Outdoors: 56°F/34°F Sunny
Tiny Cottage: 66°F/62°F

Daily Spark: If you want to get upstream you had best put your paddle in the water.

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About Walter Jeffries

Tinker, Tailor...
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8 Responses to Dutch Flan

  1. True says:

    So…. what happens if you just use a whisk to beat up this mixture? Yeah, I know, I could just try it myself. :-)

    • That works well too and is how we used to do it but then we got electricity here on the mountain and bought a blender for smoothies during the hot summer months. It gets up to 76°F many August days and they’re great for cooling down. Since then we’ve found all sorts of uses for it. We also have an electric light. :)

  2. Will can shave off a few minutes of this recipe if he wants to. The dutch use the thick cast iron poffertjespan on the top of the stove (not in the oven), just keep the fire high. Yeah, you have to be quick, time right,…, but since the feed back is instant, you’ll get the hang of it soon enough. Then this delicacy is even quicker to make.

    • I Googled and found these pans which look much like the muffin pan we use sometimes although as always, a little different. Do the tops brown doing it on the stove instead of in the oven? For those who have never heard of a Poffertjespan before, like me, click on the photo and google link to check out these cool (hot) pans.

  3. Julia says:

    It’s funny that the previous post is poppin’ piglets, because what we’ve always called the little creations that you cook in a (preferably cast iron) muffin tin are popovers. The big one, cooked in a cast iron skillet, we call a dutch baby pancake, even though it’s pretty different from a normal pancake.

    Popovers are my kids’ favorite – I actually bought some white flour last time I was at the grocery store, so I could make some. (Whole wheat flour inhibits gluten formation, which is essential for maximum “pop.”)

  4. Glenn says:

    A nice addition is toasted sesame seeds, lemon juice and confectioner’s sugar sprinkled over the top.

  5. mark says:

    Try putting some just cooked sausages in the mix just after you put it in the pan… taste sensation!

  6. Farmerbob1 says:

    I haven’t had flan in years. Might have to fix that soon :)

    Oh, also noticed this le/el transposition:

    “barley solidify”

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